1 1/2 lb Red potatoes, cut into 1 1/2
Inch chunks
2 T Butter, melted
4 Boneless, skinless chicken
Breast halves
1 T Fresh lime juice
1 1/2 c 6 cheese blend Mexican
Cheese (Sargento)
1/4 c Chopped cilantro
3 T Salsa
Lime wedges
Toss potatoes with 1 tablespoon butter; place on foil-lined large
shallow roasting pan. Bake at 425 degrees for 10 minutes. Remove
potatoes from oven; toss and arrange in a single layer around edges
of roasting pan. Place chicken in center of pan. Combine remaining
butter and lime juice; brush evenly over chicken. Bake 20 to 22
minutes or until chicken is cooked through and potatoes are browned
and tender. In a medium bowl, combine cheese, cilantro and salsa.
Sprinkle cheese mixture over chicken and potatoes; continue to bake 2
to 3 minutes or until cheese is melted.
